Carpaccio of Beef with a Sweet and Sour Onion and Green Bean Salad
- 400g beef fillet, all fat and sinew removed
- Sea salt
- Filippo Berio Classico Olive Oil
- 15g fresh thyme leaves
- 4 sprigs of flat leaf parsley
- 4 sprigs of tarragon
- 2 red onions, peeled, halved and finely sliced
- 4 tablespoons of Filippo Berio red wine vinegar
- 4 tablespoons of sugar
- 100g green beans
- 1 bunch of watercress, any large stalks removed
- Filippo Berio Extra Virgin Olive Oil
- Juice of 1 lemon
- To make the beef carpaccio, take a heavy-bottomed frying pan and place over a high heat until it is very hot. Rub the beef with a little Filippo Berio Classico Olive Oil, then place in the pan and sear the meat very quickly on the outside (turning over so every side is coloured).
- Place the meat on to a clean plate and then place in the fridge or freezer so that it cools very quickly.
- When the meat is cold, place on to a piece of tin foil and season with plenty of sea salt and pepper. Roughly chop the thyme, parsley and tarragon, and sprinkle this herb mix all over the meat. Make sure the meat is evenly covered in the herbs and seasoning.
- Tightly wrap it up in the tin foil and keep in the fridge for 24 hours to allow all of the flavours to infuse into the meat Meanwhile, place the sliced red onions in a bowl with the Filippo Berio red wine vinegar and sugar, mix to combine, and also leave these to marinate for 24 hours.
- After 24 hours wipe the beef down with a piece of kitchen towel to remove the herb coating.
- With a very sharp knife, hold the meat on a chopping board and slice as finely as possible (you want to try and keep whole slices if possible, but they may tear a little).
- Arrange the slices on one large serving plate (or individual plates if preferred), leaving a gap in the centre for the salad When ready to serve cook the green beans for 2 minutes in boilingwater, then drain and refresh the beans in iced water until cooled.
- Drain the red onions from the vinegar, and mix these together with the beans and watercress in a bowl. Add a good drizzle of Filippo Berio Extra Virgin Olive Oil, a squeeze of lemon juice to taste, and season with salt.
- To serve, pile the dressed salad in the centre of the carpaccio.